Oven-roasted Winter Vegetables
This is always going to be an easy option if you're entertaining, as all the vegetables get cooked without any attention.
One thing I have found invaluable, too, is being able to prepare them well ahead, which gives you that organised feeling. This is a particularly lovely combination of vegetables, but you can vary it with whatever is available.
This recipe is from Delia's Complete How to Cook. Serves 6
All you do is cut the vegetables into large, chunky pieces (no smaller than 1½ inches/4 cm) – leaving the celeriac until last, as it may discolour if left for too long.
Place in a large bowl, then add the herbs, garlic, olive oil and lots of seasoning and just use your hands to mix them.
The prepared vegetables can now be kept in a sealed plastic bag in the fridge for 2-3 days. When you're ready to cook the vegetables, spread them out on the baking tray and cook in the pre-heated oven on a high shelf for 30-40 minutes, until they're tender and turning brown at the edges.
Pre-heat the oven to gas mark 7, 425°F (220°C).
You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm).